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You've got to set the tone
and strike the right note.
2
00:00:05,266 --> 00:00:06,367
I'll do whatever it takes.
3
00:00:06,367 --> 00:00:08,166
This is not going to be easy.
4
00:00:08,233 --> 00:00:10,867
Grab the butter,
bring the bravado.
5
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I'm here to kick some butt.
6
00:00:12,834 --> 00:00:17,533
This is a celebration
of the one, the only,
the OG French chef.
7
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I'm Julia Child.
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00:00:19,934 --> 00:00:21,266
Every basket is a puzzle.
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00:00:21,266 --> 00:00:24,266
Let's take coq au vin.
Put it through
the chopped meat grinder.
10
00:00:24,333 --> 00:00:28,567
Julia's classic recipes
will inspire innovative
and modern dishes.
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00:00:28,634 --> 00:00:30,367
There's a million directions
you can go in here.
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Flavor in 20 minutes, hello?
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I'm hoping it's cooked.
14
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So exciting.
15
00:00:35,634 --> 00:00:37,166
It smells delicious.
16
00:00:37,166 --> 00:00:40,767
Sixteen chefs are gunning
for a dream trip to France.
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-Oh, my God.
-Heard that.
18
00:00:42,634 --> 00:00:43,667
Watch your back, baby.
19
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Here comes the drama.
20
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[Julia]
Don't overcook the duck.
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What is he thinking?
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-It's a lot of pressure.
- Ah!
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We've got to go, here!
It's go time! Let's go!
24
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Move, boy.
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Julia would be
very upset right now.
She'd be drinking wine.
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It's going to go very fast.
27
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Oh my God, the clock is going.
It's terrifying.
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Feel like I'm going to cry.
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We're almost there, mama.
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[exclamation]
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That was a mistake.
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Welcome to Chopped.
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Bon appetit.
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Today we're making my version
of duck a l'orange.
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[Julia] This is what they call
la grand cuisine.
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But most importantly,
we're going to have fun.
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I'm a private chef
based in San Francisco,
California.
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When other kids
were watching cartoons,
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I was watching Julia Child.
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And that's crazy.
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[Stanley] Julia Child
really had this
inviting spirit.
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The way she cooked
made me feel like
I was in France.
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Look at that.
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My style of cooking is very
California progressive.
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I think of colors,
I think of season.
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I'm excited. Bring it on.
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Lovely. Just lovely.
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[Natalie] I've never had
a problem being
awesome at stuff.
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It's what's in the crust
that counts.
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00:01:54,667 --> 00:01:56,066
[Natalie]
I'm the executive chef
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00:01:56,133 --> 00:01:59,000
of Spice Catering Company
in Cleveland, Ohio.
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When you eat one of my dishes,
you'll be left with this
feeling of satisfaction.
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Lovely velvety taste.
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[Natalie] Julia Child
found her love for cooking
later in life, and so did I.
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I went to the navy
and then I went
to culinary school.
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And using classical
French techniques,
I feel that connection.
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We will drink
this whole bottle
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while we wait for
our galette to cook.
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Voila.
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I'm probably
the only competitor
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old enough to watch
on a black and white TV.
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I'm the chef de cuisine
at Fisher's Restaurant
at Orange Beach, Alabama.
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I'm a trained sushi chef.
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I love all cuisines
but I always go back
to French.
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It's time, then,
to put in your cups.
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I always went back
to Julia's books.
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I'd pick out recipes
and try to update them
for modern restaurant dining.
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It's really important
to me personally
to challenge myself
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and have a lot of fun with it.
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Next stop, Paris.
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Like this. Well,
that didn't go very well.
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00:03:01,567 --> 00:03:04,667
[Abbie] I love Julia
because she's fearless.
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00:03:04,734 --> 00:03:08,467
I'm the executive chef
of the International House
in Berkeley, California.
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My style of cooking
is schoolbook cuisine
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00:03:10,467 --> 00:03:12,867
using south east Asian
ingredients.
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It needs more salt.
And butter.
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The butter carries
the flavors.
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[Abbie] I love Julia, because
she's just really good at
making you feel comfortable.
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Even in the hardest struggles.
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[Julia] The only way you learn
how to flip things
is just to flip them.
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[Abbie] I'm here to prove
that dreams can come true
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if you believe in yourself,
you work really hard
and not be afraid.
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Hi, chefs.
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-Hello, Ted.
-Hi, Ted.
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00:03:38,867 --> 00:03:41,667
Welcome to Chopped,
Julia Child's Kitchen.
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Whoo!
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You share her passion
for bold and precise work
in the kitchen.
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[both] That's right.
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00:03:48,667 --> 00:03:50,467
[Stanley] Julia Child
impacted me so much.
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It feels full circle
to be able to have
this opportunity.
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The baskets will be inspired
by recipes from Julia Child's
TV show, The French Chef.
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I love that show.
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The champion of this
preliminary battle
will advance to the finale
94
00:04:05,667 --> 00:04:10,767
to compete for a $25,000
dream vacation to France,
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00:04:10,767 --> 00:04:15,066
featuring an immersive agenda
into all things Julia Child.
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That's amazing.
I can't wait to go to France.
97
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That's so exciting.
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00:04:19,367 --> 00:04:24,133
Let's hear from Julia herself,
which classic recipe
will inspire your appetizers.
99
00:04:24,867 --> 00:04:26,467
Welcome to The
French Chef.
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00:04:26,533 --> 00:04:29,166
I'm going to do
truites meunieres,
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00:04:29,166 --> 00:04:32,867
which means trout
covered a little bit
with flour.
102
00:04:32,867 --> 00:04:36,467
I'm going to cook these
in clear melted butter.
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Butter, butter, trout.
I've got it.
104
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And that's
the whole fish story.
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That's right, chefs.
Take inspiration
from trout meuniere.
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[Stanley] I really love that
brown butter, caper,
parsley, lemon.
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It's a classic combination.
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-Now, I bet you're curious
to find out what's in these.
-[Natalie] Yes.
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Open your appetizer baskets.
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00:04:57,567 --> 00:04:58,567
-Whoa.
-Oh, wow.
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-Oh my God.
-Snapper heads?
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00:05:00,667 --> 00:05:02,734
[Ted] And you see fish heads.
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I'm thinking I'm going to be
working with a beautiful
piece of trout
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00:05:07,166 --> 00:05:08,667
and I get snapper heads.
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00:05:08,734 --> 00:05:10,467
-Pomelo.
-[Ted] Pomelo.
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00:05:11,767 --> 00:05:15,266
-Meringues for appetizer.
-[Ted] Brown butter macaron.
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Macarons would be great
in a dessert round.
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00:05:17,734 --> 00:05:20,333
But, you know.
Paired with fish heads,
not so much.
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00:05:20,800 --> 00:05:22,333
And salade lyonnaise.
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00:05:23,266 --> 00:05:26,867
It's a lardon frisee salad
with poached egg.
121
00:05:26,934 --> 00:05:31,333
All right. Looking for
starter plates
inspired by trout meuniere.
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[Ted] 20 minutes.
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Clock starts now.
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Let's go, chefs. Come on.
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Amanda, Scott
You are joined by
a special guest.
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00:05:39,166 --> 00:05:42,166
Restauranteur and author-chef
Michael Voltaggio.
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-Yay.
-Welcome, Michael.
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Chefs. Thank you, guys,
for having me.
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00:05:44,533 --> 00:05:46,166
Every Chopped basket
is a puzzle,
130
00:05:46,166 --> 00:05:49,634
but these Julia Child baskets
are a little different.
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What's cool about this
is we're giving them something
to be inspired by.
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Inspired by trout meuniere.
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[Michael] It's fish,
lightly dusted in flour,
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00:05:59,667 --> 00:06:01,467
perfectly sauteed
in brown butter,
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00:06:01,467 --> 00:06:04,066
parsley, some lemon juice,
and that's the dish.
136
00:06:04,767 --> 00:06:06,867
Now it's time I wish I had
both legs.
137
00:06:06,934 --> 00:06:09,634
My connection to Julia Child
goes way back.
138
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Mastering the art
of French cooking
was the bible.
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So as a young cook,
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00:06:14,467 --> 00:06:17,467
trout meuniere
is one of the first things
you learn and saute.
141
00:06:17,467 --> 00:06:22,066
The acidity of the lemon
and then being buffered
by the richness of the butter.
142
00:06:22,133 --> 00:06:24,266
I'm feeling pretty confident
about this round.
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00:06:24,266 --> 00:06:26,266
Roly poly fish heads.
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00:06:26,266 --> 00:06:29,066
I'm making
a meuniere-inspired fish salad
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00:06:29,133 --> 00:06:33,233
with frisee, capers
and the meat
from the snapper head.
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Right behind.
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00:06:37,667 --> 00:06:40,567
[Abbie] I first saw
Julia Child growing up
in the Philippines.
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Julia definitely encouraged me
to be fearless in the kitchen.
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I am making poached fish head
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00:06:47,567 --> 00:06:49,367
over tomato herb salad
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00:06:49,433 --> 00:06:52,367
with lardon
caramelized onions.
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00:06:52,367 --> 00:06:56,467
In the Philippines,
we do eat a lot of fish heads.
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00:06:56,467 --> 00:06:57,767
Chef Abbie,
what are you making?
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00:06:57,834 --> 00:07:01,266
Um, I'm braising
the fish heads
with a lot of citrus.
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00:07:01,266 --> 00:07:04,166
What I'm not hearing
is brown butter.
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00:07:04,166 --> 00:07:07,433
Classic truites meunieres
has frothy brown butter.
157
00:07:08,700 --> 00:07:13,166
[Abbie] To top off my fish,
I am making
a brown butter dressing
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00:07:13,166 --> 00:07:16,266
with brown butter
French macaron filling.
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00:07:16,333 --> 00:07:20,734
I'm going to hit all the notes
to replicate the dish
trout meuniere.
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00:07:21,667 --> 00:07:23,533
Chefs, less than
15 minutes left.
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00:07:26,166 --> 00:07:28,567
[Scott] I think
the real intention
with this appetizer
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is to be able to mimic
taste memories of what
trout meuniere is.
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So there's enough raw meat
on those fish heads
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that you can create
a tartare out of it,
or a crudo.
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[Natalie] The inspiration
is the trout meuniere.
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00:07:40,367 --> 00:07:45,667
And I do want to bring
similarities in cooking style
and flavor profiles.
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00:07:45,667 --> 00:07:49,100
I'm making
warm snapper mousse
on a crostini
168
00:07:49,100 --> 00:07:51,967
with a pomelo
vinegarette salad.
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00:07:51,967 --> 00:07:54,000
But as I'm getting
into these fish heads,
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just going to try to
pull as much of this
meat out.
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I'm just realizing
how very little meat
is actually in them.
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00:08:00,934 --> 00:08:02,767
Chef Natalie, how about you?
What are you making?
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00:08:02,767 --> 00:08:06,467
[Natalie] I'm hoping
I can get a mousse
out of some of this snapper.
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00:08:06,467 --> 00:08:11,433
I'm definitely trying
to channel Julia's tenacity
in the kitchen.
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00:08:14,000 --> 00:08:16,266
[Stanley] Growing up
on the south side of Chicago,
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greens, it was a big part
of our diet.
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I realized that
the bacon lardons
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would really lend themselves
to braised greens
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and I think that this is
going to be a good base
for this dish.
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00:08:25,166 --> 00:08:27,567
Chef Stan,
how about you, sir?
What are you building, chef?
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00:08:27,634 --> 00:08:30,967
I'm going to do
a braised fish head
with some braised greens,
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00:08:31,033 --> 00:08:33,667
a pomelo and brown butter
macaron vinegarette.
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00:08:33,734 --> 00:08:36,166
Wow, does Chef Stan
have more time
than everybody else?
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00:08:36,166 --> 00:08:37,467
-[laughs]
-You know.
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00:08:37,533 --> 00:08:39,767
[Stanley] When I was
in high school,
we had career day.
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00:08:39,834 --> 00:08:42,767
The cooking school
that I ended up going to
did a presentation.
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I felt like they were talking
directly to me.
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And I remember running home.
I know what I want to do.
I want to be a chef.
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And the rest is history.
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00:08:49,367 --> 00:08:50,867
[Ted] A lot of home cooks
might think
191
00:08:50,867 --> 00:08:52,767
that fish heads are something
that should be thrown
in the garbage.
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00:08:52,834 --> 00:08:54,467
And they could not
be more wrong.
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00:08:54,467 --> 00:08:57,867
That collar meat is some of
the best tasting meat
on the animal.
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00:08:57,867 --> 00:08:59,867
Usually, you take the head
and make a broth.
195
00:08:59,867 --> 00:09:01,834
Just 10 minutes on the clock.
196
00:09:04,900 --> 00:09:08,100
Trout meuniere is one of
the very first French recipes
I've learned,
197
00:09:08,100 --> 00:09:13,166
so I know the brown butter
aspect of my dish
is going to be critical.
198
00:09:13,233 --> 00:09:15,567
So I've started
splitting my macarons open.
199
00:09:15,634 --> 00:09:17,266
I want to take
that brown butter filling
200
00:09:17,266 --> 00:09:19,567
and I'm going to
put it into my mayonnaise
201
00:09:19,634 --> 00:09:22,934
to give it brown butter flavor
without having to make
brown butter.
202
00:09:24,367 --> 00:09:26,767
[Michael] There's not a lot
of meat on these snapper heads
203
00:09:26,767 --> 00:09:29,100
and so in 20 minutes,
to get that meat pulled off,
204
00:09:29,100 --> 00:09:31,166
and give us
an actual appetizer,
205
00:09:31,166 --> 00:09:33,867
that's another challenge
within a challenge
within a challenge.
206
00:09:33,867 --> 00:09:35,567
[Ted] I agree with you.
207
00:09:35,634 --> 00:09:38,266
[Scott] You see chef Mike
right now kind of picking
through those heads,
208
00:09:38,266 --> 00:09:40,767
extracting all the meat
out of it.
209
00:09:40,767 --> 00:09:44,066
Some of the bones
and some of the scales
are mixing in with the meat.
210
00:09:44,767 --> 00:09:46,066
Somebody's going to
tear me apart
211
00:09:46,133 --> 00:09:48,333
for having a fishbone
in my damn salad, here.
212
00:09:49,467 --> 00:09:51,066
[Abbie] I get started
on my salad.
213
00:09:51,133 --> 00:09:54,467
The tomatoes counteract
the brown butter sauce
214
00:09:54,467 --> 00:09:55,967
and accentuate the fish more.
215
00:09:56,033 --> 00:09:59,467
We have this very classic,
French salad, salad lyonnaise,
216
00:09:59,467 --> 00:10:02,667
which has a poached egg
on top, a Dijon vinaigrette.
217
00:10:02,667 --> 00:10:04,467
I think it's actually
a gift for this dish,
218
00:10:04,467 --> 00:10:06,166
because that frisee
is like an herb,
219
00:10:06,233 --> 00:10:08,266
so you could chop that thing
very fine,
220
00:10:08,266 --> 00:10:10,100
throw that into
the frothy butter,
221
00:10:10,100 --> 00:10:12,767
and mimic that sauce
of the classic meuniere.
222
00:10:12,767 --> 00:10:14,867
[Abbie] I take the frisee
from the salad lyonnaise
223
00:10:14,934 --> 00:10:17,467
and I laid it
in the bottom of my dish.
224
00:10:17,533 --> 00:10:19,967
[Stanley] I decide
that I'm going to make
a vinegarette for my dish,
225
00:10:20,033 --> 00:10:24,867
to kind of tie in
the fish cheeks
with the braised greens.
226
00:10:24,867 --> 00:10:28,667
I'm going to use the citrus
from the pomelo as my acid.
227
00:10:28,667 --> 00:10:31,767
I'm going to use
the brown butter cream
from the macaron
228
00:10:31,767 --> 00:10:33,433
as, like, an emulsifier.
229
00:10:34,900 --> 00:10:37,867
[Natalie] I'm realizing
that I need to add something
fresh and bright,
230
00:10:37,934 --> 00:10:39,367
so I use the frisee
231
00:10:39,367 --> 00:10:41,967
then toss that
in some olive oil
232
00:10:42,033 --> 00:10:43,734
and some pomelo juice
to make a vinaigrette.
233
00:10:44,367 --> 00:10:46,166
Four minutes left, chefs.
234
00:10:46,166 --> 00:10:52,166
Chef Natalie is
painstakingly going through
the boiled fish head
235
00:10:52,166 --> 00:10:53,667
to make this mousse.
236
00:10:53,667 --> 00:10:56,767
[Natalie] I'm just
hoping I have time
to pick off enough meat
237
00:10:56,767 --> 00:10:57,867
to make the mousse.
238
00:10:57,867 --> 00:11:00,467
I don't know what Natalie
is thinking.
239
00:11:00,467 --> 00:11:02,667
There's not a lot
of meat in here.
240
00:11:09,266 --> 00:11:12,767
The concern with Natalie
going through fish heads
and trying to get meat out
241
00:11:12,767 --> 00:11:15,967
is she won't have enough
for four plates.
242
00:11:16,033 --> 00:11:21,066
The salad lyonnaise gave me
an inspiration of, like, maybe
you bring bacon into this.
243
00:11:21,133 --> 00:11:25,266
[Natalie] I'm adding
the croutons and the pancetta
from the salad lyonnaise
244
00:11:25,266 --> 00:11:28,867
to replace some of the meat
that I know I don't have.
245
00:11:28,934 --> 00:11:32,567
I take my macaron filling
and I put it into
the food processor
246
00:11:32,567 --> 00:11:35,166
but I also took a squeeze
of my pomelo juice
247
00:11:35,166 --> 00:11:37,333
to utilize that ingredient
in more than one way.
248
00:11:39,567 --> 00:11:42,867
[Mike] I've got the frisee
from the salad
and I'm going to use that
249
00:11:42,934 --> 00:11:46,266
to add a little bulk
to my meuniere-inspired
fish salad.
250
00:11:46,266 --> 00:11:48,467
-[Ted] Let's go, chefs.
-[Amanda] You only have
two minutes.
251
00:11:48,467 --> 00:11:50,367
You've got to start plating
right now, chefs.
252
00:11:50,367 --> 00:11:52,867
[Abbie] To top off
my poached fish head,
253
00:11:52,934 --> 00:11:57,066
I poured the lardon
in my salad lyonnaise
to added caramelized onion.
254
00:11:57,066 --> 00:12:00,867
Don't forget the meuniere
aspect of this.
255
00:12:00,934 --> 00:12:04,000
[Stanley]
Brown butter is a big part
of Julia's trout meuniere,
256
00:12:04,000 --> 00:12:05,667
so I wanted
to incorporate that
257
00:12:05,667 --> 00:12:08,266
by re-toasting
these breadcrumbs.
258
00:12:08,266 --> 00:12:11,066
Just one minute left.
It's going to go very fast.
259
00:12:11,066 --> 00:12:13,166
Get this stuff on the plate,
let's go.
260
00:12:13,166 --> 00:12:14,767
You've got to be finishing up.
261
00:12:14,767 --> 00:12:17,867
These chefs have
left themselves
so much work to do.
262
00:12:17,934 --> 00:12:21,166
Final seconds, chefs.
Polish up those plates.
263
00:12:21,166 --> 00:12:24,166
All four ingredients, chefs.
Count them.
264
00:12:24,166 --> 00:12:25,166
Seven,
265
00:12:25,166 --> 00:12:26,266
six,
266
00:12:26,333 --> 00:12:27,266
five,
267
00:12:27,333 --> 00:12:28,367
four,
268
00:12:28,433 --> 00:12:29,367
three,
269
00:12:29,433 --> 00:12:30,266
two,
270
00:12:30,266 --> 00:12:31,467
one,
271
00:12:31,467 --> 00:12:32,533
time's up.
272
00:12:33,200 --> 00:12:36,767
The time goes by so fast,
so fast.
273
00:12:36,834 --> 00:12:38,533
My heart's still pounding.
274
00:12:42,867 --> 00:12:44,367
[Natalie] That round
kicked my butt.
275
00:12:44,433 --> 00:12:45,767
I mean, it was just
not a lot of meat.
276
00:12:45,834 --> 00:12:47,333
I just hope
that I got enough flavor.
277
00:12:50,900 --> 00:12:52,567
Julia Child devotees.
278
00:12:52,567 --> 00:12:55,367
In your appetizer basket
you got fish heads,
279
00:12:55,367 --> 00:12:56,767
pomelo,
280
00:12:56,767 --> 00:12:58,467
brown butter macaron
281
00:12:58,533 --> 00:13:00,266
and salade lyonnaise,
282
00:13:00,266 --> 00:13:04,767
ingredients inspired
by Julia Child's recipe
for trout meuniere.
283
00:13:04,834 --> 00:13:06,967
Chef Stan, please tell us
about your dish, sir.
284
00:13:07,033 --> 00:13:10,266
Today, I prepared for you
braised fish head
285
00:13:10,266 --> 00:13:13,467
over bacon lardons,
braised greens.
286
00:13:13,467 --> 00:13:15,266
I also made a vinegarette
287
00:13:15,333 --> 00:13:17,166
with, uh, pomelo juice
288
00:13:17,166 --> 00:13:20,100
and the cream
from the brown butter macaron.
289
00:13:20,100 --> 00:13:21,867
Chef, what does Julia Child
mean to you?
290
00:13:21,867 --> 00:13:24,867
I grew up
in a very chaotic upbringing.
291
00:13:24,934 --> 00:13:26,567
By the time I was eight,
we were homeless.
292
00:13:26,634 --> 00:13:27,967
Oh, my gosh.
293
00:13:28,033 --> 00:13:29,667
But somehow, I was drawn
to Julia Child.
294
00:13:29,667 --> 00:13:31,967
And I used to fight
with my brother,
295
00:13:32,033 --> 00:13:33,767
'cause he wanted to watch
something else,
296
00:13:33,834 --> 00:13:36,266
and I wanted to watch
Julia Child.
297
00:13:36,266 --> 00:13:38,266
She has this
comforting presence.
298
00:13:38,333 --> 00:13:41,266
She was able to transport me
into her kitchen.
299
00:13:41,266 --> 00:13:43,467
[Scott] Well, chef,
the amount of flavor,
300
00:13:43,533 --> 00:13:45,634
not just in the greens
but also with the bacon,
301
00:13:46,367 --> 00:13:47,767
is really good.
302
00:13:47,767 --> 00:13:50,867
And I think that
the cook on the fish
is surprisingly
303
00:13:52,266 --> 00:13:53,567
perfect.
304
00:13:53,634 --> 00:13:56,567
There are a few scales
and bones and things like that
305
00:13:56,567 --> 00:14:00,266
and I think that there's
a whisper, I would say,
of a trout meuniere in here.
306
00:14:00,266 --> 00:14:02,467
-I think you could have
doubled down on that.
-Okay. Thank you.
307
00:14:02,467 --> 00:14:04,767
I think you embraced
the salad lyonnaise
308
00:14:04,834 --> 00:14:06,867
more than you embraced
the trout meuniere.
309
00:14:06,867 --> 00:14:10,100
But I think Julia would like
this, because there's
a lot of soul in here.
310
00:14:10,100 --> 00:14:13,166
[Michael] You embraced that
brown butter flavor profile
311
00:14:13,233 --> 00:14:16,767
-and I did get some of that
meuniere flavor in there.
-Okay.
312
00:14:16,767 --> 00:14:18,767
Thank you chef Stan.
Chef Mike, what do we have?
313
00:14:18,767 --> 00:14:24,066
Judges, today I made for you
a meuniere-inspired
fish salad.
314
00:14:24,066 --> 00:14:26,767
How does your dish embrace
trout meuniere?
315
00:14:26,834 --> 00:14:30,567
Half way through her career,
she started using
a lot more of the offcuts.
316
00:14:30,567 --> 00:14:32,467
Fish heads making the stews,
317
00:14:32,533 --> 00:14:33,767
that kind of stuff's
right up my alley.
318
00:14:33,767 --> 00:14:35,367
I work in a restaurant
in a marina.
319
00:14:36,500 --> 00:14:40,467
Chef, I think you
made such a beautiful plate.
320
00:14:40,533 --> 00:14:43,867
I love the fattiness
and the richness
of your sauce.
321
00:14:43,867 --> 00:14:45,867
I taste the pomelo.
322
00:14:45,934 --> 00:14:48,967
The fish is tasty, but there's
definitely some bones.
323
00:14:48,967 --> 00:14:50,767
Yeah, that's my biggest worry.
324
00:14:50,834 --> 00:14:52,967
Some stuff in there
that makes me hesitate.
325
00:14:52,967 --> 00:14:57,166
I got a lot of scales
and a lot of pin bones
and things like that.
326
00:14:57,166 --> 00:14:59,667
But I love how you
took this classic approach
327
00:14:59,667 --> 00:15:01,166
and it's actually
quite balanced.
328
00:15:01,233 --> 00:15:02,867
Your flavors
are really on point.
329
00:15:02,934 --> 00:15:05,767
I like the texture
of the frisee that you have,
as well.
330
00:15:05,767 --> 00:15:09,000
This isn't an exact rendition
of meuniere, obviously,
331
00:15:09,000 --> 00:15:12,567
but I think you have
the fattiness, the richness,
the citrus,
332
00:15:12,634 --> 00:15:14,567
that comes from
a meuniere dish.
333
00:15:15,867 --> 00:15:17,166
Thank you, Chef Mike.
334
00:15:17,166 --> 00:15:18,567
Next up, Chef Natalie.
335
00:15:18,634 --> 00:15:24,066
Chefs, I've made for you
a warm snapper mousse
on a crostini
336
00:15:24,133 --> 00:15:27,667
with a salad
dressed in a pomelo
vinegarette.
337
00:15:27,667 --> 00:15:31,266
I just wanted to embrace
the French flavors, um,
and hopefully I did that.
338
00:15:32,767 --> 00:15:34,100
How did you become a chef?
339
00:15:34,100 --> 00:15:37,166
When I was younger,
I decided to join the navy,
so I did that.
340
00:15:37,166 --> 00:15:39,567
I'd started watching
a lot of Food Network.
341
00:15:39,567 --> 00:15:42,533
I enrolled in culinary school
and kind of never looked back.
342
00:15:44,000 --> 00:15:46,166
[Amanda] Chef, you got
all the ingredients
on the plate, for sure.
343
00:15:46,233 --> 00:15:48,567
You got some flavor
into there.
344
00:15:48,567 --> 00:15:51,767
My struggle is with mousse,
the terminology on this.
345
00:15:51,834 --> 00:15:52,900
Yeah.
346
00:15:52,967 --> 00:15:54,667
If anything, this would be
a fish spread, essentially.
347
00:15:54,667 --> 00:15:56,066
Mmm-hmm.
348
00:15:56,133 --> 00:15:58,467
You're missing just
some of those wonderful,
like, citrus,
349
00:15:58,467 --> 00:16:00,266
brown butter flavors here.
350
00:16:01,200 --> 00:16:03,667
We need a little bit more
of that pomelo inside here.
351
00:16:03,667 --> 00:16:07,867
I think we need a little bit
more of those brown butter
and macaron as well.
352
00:16:07,934 --> 00:16:10,266
The salad, I feel like maybe
we could have done
a little bit more with that,
353
00:16:10,266 --> 00:16:12,233
but it has
really great flavor.
354
00:16:12,967 --> 00:16:14,967
I was actually
pleasantly surprised.
355
00:16:15,033 --> 00:16:16,567
Thank you.
356
00:16:16,634 --> 00:16:19,166
Finally, chef Abbie.
Please tell us
about your dish.
357
00:16:19,233 --> 00:16:22,066
I made for you
a red snapper meuniere
358
00:16:22,133 --> 00:16:26,467
topped with a lardon
caramelized onion.
359
00:16:26,533 --> 00:16:29,166
For me, this dish
out of all four,
360
00:16:29,233 --> 00:16:32,467
captured the essence
of the trout meuniere.
361
00:16:32,467 --> 00:16:34,767
[Amanda] You have this coating
of the brown butter
362
00:16:34,767 --> 00:16:36,967
and the sweetness
from the macaron.
363
00:16:37,033 --> 00:16:38,467
I really liked
eating through it.
364
00:16:38,533 --> 00:16:40,166
It made me want to
go back for more.
365
00:16:40,233 --> 00:16:41,867
I liked what you did, here.
366
00:16:41,934 --> 00:16:44,367
The herbs,
your usage of the pomelo,
367
00:16:44,367 --> 00:16:46,967
the amount of fish
that you were able to extract
from the fish heads,
368
00:16:46,967 --> 00:16:48,634
all of it works really,
really well.
369
00:16:49,000 --> 00:16:49,867
Thank you.
370
00:16:49,867 --> 00:16:51,266
Chef Abbie, thank you.
371
00:16:51,266 --> 00:16:54,567
You all came here
to celebrate
Julia Child's legacy.
372
00:16:54,567 --> 00:16:57,567
Unfortunately,
we must soon part ways
with one of you.
373
00:16:58,500 --> 00:17:00,967
I don't feel super great
about that round.
374
00:17:00,967 --> 00:17:03,767
I'm just hoping
my creativity stands out.
375
00:17:03,767 --> 00:17:05,467
I am nervous.
376
00:17:05,533 --> 00:17:08,667
'Cause I've seen this show
before and it sounds like,
wow. You're doing so good,
377
00:17:08,734 --> 00:17:09,567
but then, you know what?
You're not.
378
00:17:19,100 --> 00:17:22,333
So whose dish
is on the chopping block?
379
00:17:32,000 --> 00:17:33,867
Chef Natalie,
you've been chopped.
380
00:17:33,934 --> 00:17:35,000
Judges.
381
00:17:35,000 --> 00:17:37,467
Chef Natalie, there were some
missed opportunities
382
00:17:37,467 --> 00:17:40,166
to bring in the inspiration
from the trout meuniere.
383
00:17:40,800 --> 00:17:42,467
Maybe getting
some brown butter
384
00:17:42,467 --> 00:17:45,166
and using the pomelo more
would have really helped.
385
00:17:45,166 --> 00:17:47,166
And so, we had to chop you.
386
00:17:47,166 --> 00:17:50,767
Thank you.
Good luck, everybody.
Thank you.
387
00:17:50,767 --> 00:17:54,066
I felt like I was
more creative than a lot
of the other chefs were.
388
00:17:54,133 --> 00:17:57,567
But I was happy to be here
and get the chance to compete.
389
00:17:57,567 --> 00:17:59,667
All right, chefs.
You ready for the next round?
390
00:17:59,667 --> 00:18:01,266
WWJD.
391
00:18:01,266 --> 00:18:02,667
What would Julia do?
392
00:18:05,567 --> 00:18:07,467
Chef Mike, Chef Stan,
Chef Abbie.
393
00:18:07,533 --> 00:18:09,867
You can expect
more of Julia Child's
favorite things
394
00:18:09,867 --> 00:18:11,767
inside these entree baskets.
395
00:18:11,767 --> 00:18:12,767
Are you nervous?
396
00:18:12,834 --> 00:18:13,667
Very.
397
00:18:13,667 --> 00:18:15,767
Once again
we'll let the master tell you
398
00:18:15,834 --> 00:18:19,066
which classic recipe
will inspire your dish.
399
00:18:20,100 --> 00:18:22,266
We're going to make
boeuf bourguignon.
400
00:18:22,333 --> 00:18:23,867
Beef stew in red wine.
401
00:18:23,867 --> 00:18:25,266
[Ted] That's right, chefs.
402
00:18:25,266 --> 00:18:29,166
Your entree should take
its inspiration
from beef bourguingon.
403
00:18:29,166 --> 00:18:32,367
It shows you
so many useful things
about French cooking.
404
00:18:32,367 --> 00:18:35,266
How to brown meat.
How to make
a wonderful sauce.
405
00:18:36,367 --> 00:18:37,433
Open up the second basket.
406
00:18:38,667 --> 00:18:39,867
All right. Bavette.
407
00:18:39,867 --> 00:18:42,166
[Ted] And you've got
Wagyu beef bavette.
408
00:18:42,367 --> 00:18:43,667
Nice.
409
00:18:43,734 --> 00:18:46,567
Bavette is a French term
to a hanger steak
or skirt steak.
410
00:18:46,567 --> 00:18:47,834
[Ted] Chanterelle mushrooms.
411
00:18:49,000 --> 00:18:51,467
And then we've got
baby vegetables.
412
00:18:51,467 --> 00:18:52,834
[Ted] Petite mirepoix.
413
00:18:53,467 --> 00:18:54,433
What is this?
414
00:18:54,867 --> 00:18:56,100
[Ted] Red wine powder.
415
00:18:56,100 --> 00:18:58,567
[Abbie] I have never seen
red wine powder before.
416
00:18:58,567 --> 00:19:00,166
Very terrifying.
417
00:19:00,166 --> 00:19:02,166
Thirty minutes
to tackle the entree round.
418
00:19:03,166 --> 00:19:04,166
Clock starts now.
419
00:19:04,233 --> 00:19:05,934
-Let's go, chefs! Come on.
-Let's go.
420
00:19:07,400 --> 00:19:11,767
Judges, the first dish
Julia Child wanted
to teach the world,
421
00:19:11,767 --> 00:19:13,066
was beef bourguignon.
422
00:19:13,133 --> 00:19:15,100
[Michael] That was
a super important
dish to her
423
00:19:15,100 --> 00:19:18,266
and part of the messaging
and the foundation
of that entire show.
424
00:19:18,266 --> 00:19:21,367
What it is, is beef stew
made with burgundy.
425
00:19:21,433 --> 00:19:23,867
[Amanda] This is about
technique. You have to
cook the meat well.
426
00:19:23,867 --> 00:19:26,967
You have to sear the meat.
You have to get
that beautiful flavor.
427
00:19:27,033 --> 00:19:28,967
I would take that
bavette of wagyu
428
00:19:29,033 --> 00:19:31,867
and just make
a dry rub off sauce
with that red wine powder
429
00:19:31,867 --> 00:19:35,266
so that you get, like,
on the outside, all that
bourguignon flavor.
430
00:19:35,266 --> 00:19:36,967
Beef bourguignon takes hours
431
00:19:36,967 --> 00:19:38,467
and I think
the biggest challenge here
432
00:19:38,533 --> 00:19:41,433
is getting that
concentrated flavor
in 30 minutes.
433
00:19:43,500 --> 00:19:44,767
Oh my gosh.
434
00:19:44,834 --> 00:19:47,567
[Abbie] Out of all the recipes
that Julia ever made,
435
00:19:47,567 --> 00:19:50,266
beef bourguignon,
it is my go to dish.
436
00:19:50,266 --> 00:19:54,567
I am hoping to show
the judges my deep connection
with Julia.
437
00:19:54,634 --> 00:19:57,667
I am making a pan-seared
wagyu bavette
438
00:19:57,734 --> 00:20:01,100
and I'm hoping to recreate
delicious beef bourguignon
439
00:20:01,100 --> 00:20:05,166
by making a creamy polenta
in a rich, red wine sauce.
440
00:20:05,166 --> 00:20:07,767
Red wine powder
is more or less
all the leftover stuff
441
00:20:07,834 --> 00:20:10,266
after the winemaker
has made the wine.
442
00:20:10,266 --> 00:20:13,166
I really think Julia would
love the red wine powder.
443
00:20:13,166 --> 00:20:14,567
I think she'd put it
in sauces.
444
00:20:14,567 --> 00:20:17,166
She might even put it
in some water and drink it.
445
00:20:17,166 --> 00:20:18,867
Bring back
the dancing chickens.
446
00:20:18,867 --> 00:20:21,567
-Make a coq au vin
out of it.
-Yes.
447
00:20:21,567 --> 00:20:24,967
My reduction
is looking really loose
448
00:20:24,967 --> 00:20:27,767
so I add corn starch
and butter to thicken it up.
449
00:20:30,166 --> 00:20:31,834
Chefs, 20 minutes
on the clock.
450
00:20:33,200 --> 00:20:34,767
[Mike] Not a bad
piece of meat.
451
00:20:34,767 --> 00:20:37,767
Beef bourguignon
is one of my favorite
classic dishes.
452
00:20:37,767 --> 00:20:40,567
I'm creating
a very straightforward
453
00:20:40,567 --> 00:20:43,567
classic-flavored
bavette bourguignon.
454
00:20:43,567 --> 00:20:45,867
Sprinkle it
with a little bit
of red wine powder...
455
00:20:45,867 --> 00:20:49,066
Chef Mike, not surprisingly,
is going very classic.
456
00:20:49,133 --> 00:20:51,767
He has the beef
in the pan right now.
457
00:20:51,834 --> 00:20:53,467
Has some red wine powder
on the outside.
458
00:20:53,533 --> 00:20:57,467
I'm hoping that's going
to infuse the steak
459
00:20:57,467 --> 00:20:59,867
with the red wine
that you would think
would be infused
460
00:20:59,867 --> 00:21:01,667
in the meat of a stew.
461
00:21:01,734 --> 00:21:04,367
I'm looking to cook
the steaks to about
a medium-rare.
462
00:21:04,433 --> 00:21:06,867
I wanna brown them
because that browning
and that fond
463
00:21:06,934 --> 00:21:10,867
is gonna really
recreate a classic
bourguignon flavor.
464
00:21:10,867 --> 00:21:14,834
It's something that's directly
Julia-influenced.
465
00:21:16,467 --> 00:21:17,667
[intense music playing]
466
00:21:17,667 --> 00:21:20,367
[Stanley] I make beef
bourguignon pretty often.
467
00:21:20,433 --> 00:21:24,166
So I know that there's
different ways that
I can really approach this.
468
00:21:24,233 --> 00:21:26,767
I'm making grilled
wagyu bavette...
469
00:21:26,767 --> 00:21:28,867
I'm peeling
some sweet potatoes.
470
00:21:28,867 --> 00:21:31,767
...over some sweet potato mash
and glazed mirepoix.
471
00:21:31,834 --> 00:21:33,166
Some mushrooms...
472
00:21:33,166 --> 00:21:36,767
I love chanterelle mushroom.
They have a meaty texture.
473
00:21:36,767 --> 00:21:39,667
That really good roast
and glaze on them.
474
00:21:39,667 --> 00:21:42,100
This is gonna be
a highlight of this dish.
475
00:21:42,100 --> 00:21:46,166
Being next to Abbie
and Mike, it really just
keeps me on my toes.
476
00:21:46,166 --> 00:21:47,634
This is not gonna be
a cake walk.
477
00:21:51,667 --> 00:21:54,233
[Abbie] You have
to be careful when
you're cooking beef daube.
478
00:21:55,367 --> 00:21:57,533
If you overcook it,
it gets very stringy.
479
00:21:59,000 --> 00:22:01,867
I'm using
chanterelle mushrooms
480
00:22:01,867 --> 00:22:03,266
and the mirepoix
481
00:22:03,266 --> 00:22:07,467
to make a vegetable medley
as another layer of texture
to my dish.
482
00:22:07,467 --> 00:22:09,533
Chefs, just under 10 minutes!
483
00:22:10,800 --> 00:22:13,100
[Mike] I'm cooking
my mushrooms
in bacon and onions.
484
00:22:13,100 --> 00:22:15,233
That's the classic start
for a bourguignon.
485
00:22:16,600 --> 00:22:20,967
The dish that we're taking
inspiration from, I would
want it, like, pan-roasted
486
00:22:21,033 --> 00:22:22,567
in a cast iron pan.
487
00:22:22,634 --> 00:22:24,066
Stan is grilling it.
488
00:22:24,967 --> 00:22:27,567
[Stanley] I decided to use
the red wine powder
489
00:22:27,567 --> 00:22:29,367
in this sauce
because I really want
490
00:22:29,433 --> 00:22:32,367
to have that
beef bourguignon element
to the dish.
491
00:22:33,567 --> 00:22:34,834
[intense music playing]
492
00:22:35,867 --> 00:22:38,066
Abbie,
how are we looking, chef?
493
00:22:38,066 --> 00:22:41,066
[Abbie] I'm just letting
the wagyu rest
before I cut it.
494
00:22:41,133 --> 00:22:44,266
I start cutting.
It's on the rare, rare side.
495
00:22:44,333 --> 00:22:46,467
Almost raw.
496
00:22:46,467 --> 00:22:52,767
The wagyu bavette is like
a flank steak, and it should
be served medium-rare.
497
00:22:52,767 --> 00:22:55,266
And she's putting them
back in the pan.
498
00:22:55,266 --> 00:22:57,767
[Abbie] I am trying
to remain calm.
499
00:22:57,767 --> 00:23:02,667
Julia would say, "Everything
is not perfect in the kitchen,
but just keep on going."
500
00:23:06,100 --> 00:23:09,867
[Mike] I'm making
my bavette bourguignon
with some haricot verts.
501
00:23:09,867 --> 00:23:11,667
The classic
French accompaniment.
502
00:23:11,734 --> 00:23:16,066
And some seared potatoes
to give it more of a stew-like
feeling to the plate.
503
00:23:16,066 --> 00:23:21,266
Mirepoix is your classic
mix of onions, carrots
and celery that you start off
504
00:23:21,266 --> 00:23:22,634
any stew with.
505
00:23:22,767 --> 00:23:27,166
I toss in with the green beans
the baby carrots
and the baby scallions
506
00:23:27,233 --> 00:23:29,166
to give them
a little bit more flavor.
507
00:23:29,233 --> 00:23:31,166
Let's get it
on the plate, chef.
508
00:23:31,233 --> 00:23:34,166
You got 1:30, okay?
You gotta hustle.
509
00:23:34,233 --> 00:23:37,967
I've used petite mirepoix.
Takes a lot of effort
to cultivate these.
510
00:23:38,033 --> 00:23:40,567
And I wanna make sure
that I'm respecting them.
511
00:23:40,567 --> 00:23:43,467
It'll lend a nice eye appeal
to the dish.
512
00:23:43,533 --> 00:23:45,000
Let's get it
on the plate. Let's go.
513
00:23:45,000 --> 00:23:48,100
We should taste
beef and red wine.
514
00:23:48,100 --> 00:23:51,266
[Ted] All right,
get 'em done, chefs.
Seconds remain.
515
00:23:51,333 --> 00:23:54,934
Ten, nine, eight, seven,
516
00:23:55,400 --> 00:23:58,066
six, five, four,
517
00:23:58,400 --> 00:24:01,266
three, two, one.
518
00:24:01,333 --> 00:24:02,266
Time's up!
519
00:24:03,500 --> 00:24:04,667
[intense music playing]
520
00:24:04,667 --> 00:24:06,867
[Abbie] I don't know why
I picked that black plate.
521
00:24:06,934 --> 00:24:08,667
I don't even see the sauce.
522
00:24:08,667 --> 00:24:10,667
There are so many concerns
that I have right now.
523
00:24:11,467 --> 00:24:13,567
[Stanley] This round
was totally different.
524
00:24:13,634 --> 00:24:15,767
It's an entree,
there's a lot more
you gotta get on a plate.
525
00:24:15,767 --> 00:24:18,667
And there's a lot more
at stake. The pressure
was definitely there.
526
00:24:21,100 --> 00:24:23,333
[clock ticking]
527
00:24:25,600 --> 00:24:27,266
[intense music playing]
528
00:24:27,266 --> 00:24:31,066
Chefs, your second basket
contained wagyu beef bavette,
529
00:24:31,133 --> 00:24:35,367
chanterelle mushrooms,
petite mirepoix
and red wine powder.
530
00:24:35,367 --> 00:24:39,734
Ingredients inspired
by Julia Child's recipe
for beef bourguignon
531
00:24:40,667 --> 00:24:42,667
Starting with you,
Chef Abbie, what do we have?
532
00:24:42,734 --> 00:24:46,667
So today I made for you
a pan-seared wagyu steak
533
00:24:46,734 --> 00:24:48,667
with a red wine reduction.
534
00:24:48,667 --> 00:24:52,533
And then, the mirepoix medley
and a creamy polenta.
535
00:24:53,867 --> 00:24:56,667
-[Ted] Who are you
competing for?
-[Abbie] I have two boys.
536
00:24:56,667 --> 00:24:59,100
One 16 year old
and a 5-month-old baby.
537
00:24:59,100 --> 00:25:02,567
-Wow!
-So I want them
to be proud of me.
538
00:25:02,567 --> 00:25:06,266
Abbie, first of all,
the meat is seasoned,
uh, perfectly.
539
00:25:06,266 --> 00:25:10,567
I love the fresh herbs.
It is still slightly rarer
than I would like it.
540
00:25:10,567 --> 00:25:13,867
I agree with Michael.
The beef is seasoned so well.
541
00:25:13,867 --> 00:25:16,667
But the vegetables needed
a lot more seasoning on them.
542
00:25:16,667 --> 00:25:19,467
And then the use
of the red wine powder worked.
543
00:25:19,467 --> 00:25:25,467
I just think the cornstarch
thickening gave it a...
A very muddy thickness to it.
544
00:25:25,467 --> 00:25:30,266
That is not a great
representation of what a red
wine reduction should be.
545
00:25:30,266 --> 00:25:35,667
But I do think you got some
of that inspiration
of beef bourguignon
546
00:25:35,667 --> 00:25:38,233
with the mushroom and the...
And the red wine flavor.
547
00:25:39,166 --> 00:25:41,667
Next up, Chef Stan.
Please tell us
about your dish.
548
00:25:41,734 --> 00:25:44,233
Here we have a grilled,
uh, wagyu bavette
549
00:25:44,800 --> 00:25:46,567
over mashed sweet potatoes,
550
00:25:46,567 --> 00:25:48,867
pan-roasted
chanterelle mushrooms,
551
00:25:48,867 --> 00:25:52,266
and then, glazed
micro mirepoix.
552
00:25:56,066 --> 00:26:00,066
Stan, your sauce to me
is probably my favorite
part of the dish.
553
00:26:00,066 --> 00:26:02,066
And it's a pretty
flavorful sauce.
554
00:26:02,066 --> 00:26:05,166
The garlic, the shallots,
the pancetta, the wine...
555
00:26:05,166 --> 00:26:07,767
I wouldn't say
it's reminiscent
of beef bourguignon,
556
00:26:07,767 --> 00:26:09,266
but some of those flavors
are there.
557
00:26:09,266 --> 00:26:10,567
Yeah.
558
00:26:10,567 --> 00:26:14,166
The way that you took
the care to blanche
the mirepoix,
559
00:26:14,166 --> 00:26:17,266
and then reintroduce it
and glaze it, I thought
was very smart.
560
00:26:17,333 --> 00:26:19,567
But I definitely would've
liked to see more
561
00:26:19,567 --> 00:26:22,066
roasted crust
on the outside of that beef.
562
00:26:22,133 --> 00:26:24,667
The bavette itself
could use a little
more seasoning.
563
00:26:24,667 --> 00:26:26,266
-[Stanley] Okay.
-[Scott] But there's
a lot of depth.
564
00:26:26,266 --> 00:26:27,967
A lot of really
beautiful flavor.
565
00:26:28,033 --> 00:26:30,467
I really love
the mushrooms in here.
566
00:26:30,467 --> 00:26:34,667
They're really delicious.
The addition of the pancetta,
it gave some salt to this dish
567
00:26:34,667 --> 00:26:36,100
that it really needed.
568
00:26:36,100 --> 00:26:40,066
Because the sweet
potato puree...
It was a little bit bland.
569
00:26:40,066 --> 00:26:44,266
But I kept going back
for more, so I really did
like the flavors.
570
00:26:44,266 --> 00:26:46,266
All right. Thank you for that.
571
00:26:46,266 --> 00:26:47,467
Finally, Chef Mike.
572
00:26:47,467 --> 00:26:50,266
I have a bavette bourguignon.
573
00:26:50,266 --> 00:26:53,767
I made this with full respect
to the classic dish.
574
00:26:55,100 --> 00:26:57,166
Chef, what would you say
motivates you?
575
00:26:57,233 --> 00:27:00,767
I love to cook, and it's one
of the few things in my life
that's been a constant.
576
00:27:00,834 --> 00:27:02,767
In a really bad part
of my life--
577
00:27:02,767 --> 00:27:04,166
I had a really bad
motorcycle accident,
578
00:27:04,166 --> 00:27:06,567
and the first thing I did
after I got out
of the hospital
579
00:27:06,567 --> 00:27:09,266
was go to a restaurant
and trim down a loin of tuna.
580
00:27:09,266 --> 00:27:11,567
It was a lot harder on my wife
than it was for me.
581
00:27:11,567 --> 00:27:14,967
She was one of the main
reasons that I could
keep working.
582
00:27:15,033 --> 00:27:17,266
[Amanda] The dish
feels very classic to me.
583
00:27:17,266 --> 00:27:20,100
My beef is tender,
seasoned well.
584
00:27:20,100 --> 00:27:21,533
This is just delicious.
585
00:27:22,467 --> 00:27:24,266
-[Scott] It's old-school.
Right?
-[Mike] Yeah.
586
00:27:24,266 --> 00:27:25,467
-[Scott] You're old-school.
-I--
587
00:27:25,467 --> 00:27:27,567
This is how you cook.
This is how you came up.
588
00:27:27,567 --> 00:27:30,266
It is, and I've made
a lot of mistakes
in my career
589
00:27:30,333 --> 00:27:33,867
of trying too hard
to make ingredients
something they're not.
590
00:27:33,934 --> 00:27:36,667
And I wanted to respect
some great stuff there.
591
00:27:36,667 --> 00:27:40,667
Every single item
on this plate tastes
the way it should.
592
00:27:40,734 --> 00:27:43,967
And your steak is cooked
very well.
593
00:27:43,967 --> 00:27:47,266
I do love that you seared
the beef for that cut of meat.
594
00:27:47,266 --> 00:27:50,667
And in this style of this dish
was a very smart way to go.
595
00:27:50,667 --> 00:27:54,934
I actually feel like
that could've even been
seared a little bit more.
596
00:27:56,467 --> 00:27:59,867
But you could have
a little bit more of a harder
sear on the exterior there.
597
00:27:59,934 --> 00:28:01,667
But, you know,
what we got is great.
598
00:28:01,667 --> 00:28:03,767
-Thank you.
-Chef Mike, thank you.
599
00:28:03,767 --> 00:28:07,867
We'll know soon which
two competitors have made it
to the final round.
600
00:28:07,934 --> 00:28:09,367
[tense music playing]
601
00:28:11,700 --> 00:28:14,867
I'm feeling a little
emotionally drained.
602
00:28:14,867 --> 00:28:17,734
I'm nervous, but I know
that anything can happen.
603
00:28:19,500 --> 00:28:22,667
[Abbie] I think the red wine
powder got the best of me.
604
00:28:22,667 --> 00:28:25,066
I'm feeling very nervous
and scared.
605
00:28:25,133 --> 00:28:26,567
[intense music playing]
606
00:28:35,100 --> 00:28:37,767
You all want to make
Julia Child-inspired desserts,
607
00:28:37,834 --> 00:28:39,867
but only two of you
will have that chance.
608
00:28:39,934 --> 00:28:41,433
[intense music playing]
609
00:28:49,467 --> 00:28:51,767
Chef Abbie,
you've been chopped.
610
00:28:51,834 --> 00:28:53,867
-Judges?
-[Michael] Abbie,
this particular dish...
611
00:28:53,867 --> 00:28:57,767
The beef was seasoned
beautifully. Unfortunately,
it was slightly undercooked.
612
00:28:57,767 --> 00:29:01,667
And then that red wine powder,
I think that sauce just got
away from you,
613
00:29:01,667 --> 00:29:03,767
and for that reason,
we had to chop you.
614
00:29:04,266 --> 00:29:05,567
Thank you, chef.
615
00:29:05,567 --> 00:29:07,467
Chef, it was really
a pleasure having you.
Thank you.
616
00:29:07,467 --> 00:29:12,166
To feel the pain of losing
is the hardest thing.
617
00:29:12,233 --> 00:29:16,734
But, as Julia would say,
mistakes happen, and you just
have to keep on going.
618
00:29:19,667 --> 00:29:24,767
I feel that Stan isn't quite
the accomplished French chef
that I am.
619
00:29:24,767 --> 00:29:26,867
[Stanley] Going up against
Chef Mike, I feel like
620
00:29:26,867 --> 00:29:29,166
maybe he's not comfortable
doing desserts.
621
00:29:29,166 --> 00:29:31,667
I might really have
a solid shot at this.
622
00:29:31,667 --> 00:29:33,867
[Ted] Chef Stan. Chef Mike.
623
00:29:33,867 --> 00:29:37,367
You get just 30 minutes
to make dessert
with the goal of advancing
624
00:29:37,433 --> 00:29:40,667
to the finale
of our Chopped Julia Child's
Kitchen Tournament.
625
00:29:40,734 --> 00:29:44,533
Let's see what classic recipe
will inspire your desserts.
626
00:29:46,200 --> 00:29:47,767
[static buzzing]
627
00:29:47,767 --> 00:29:51,367
[Julia Child] Gonna
start with one of the most
famous French desserts.
628
00:29:51,433 --> 00:29:53,000
Crepes suzette.
629
00:29:53,000 --> 00:29:56,367
Flaming with cognac
and orange liqueur.
630
00:29:56,367 --> 00:30:00,266
Spoon the flaming sauce
over the crepes.
631
00:30:00,266 --> 00:30:01,667
[Mike] I'm really excited.
632
00:30:01,667 --> 00:30:03,567
Crepes are one
of the good things I can make.
633
00:30:03,567 --> 00:30:05,767
I'm trying to hide my grin.
634
00:30:05,767 --> 00:30:07,967
[Ted] You'll need to be
in a "crepes suzette"
frame of mind
635
00:30:08,033 --> 00:30:09,567
as you open this final basket.
636
00:30:09,567 --> 00:30:11,066
[anticipatory music playing]
637
00:30:12,200 --> 00:30:13,233
Check 'em out!
638
00:30:14,467 --> 00:30:15,967
Wow.
639
00:30:16,033 --> 00:30:19,467
[Ted] And we want you
to make final plates
using orange ice cream pops.
640
00:30:19,533 --> 00:30:20,734
Is somebody mad at me or...
641
00:30:20,800 --> 00:30:23,667
Orange ice cream pop
is sweet, but also
it can be refreshing.
642
00:30:23,667 --> 00:30:25,166
We got beets.
643
00:30:25,166 --> 00:30:26,634
[Ted] Candy cane beets.
644
00:30:27,567 --> 00:30:29,000
Ramen noodles.
645
00:30:29,000 --> 00:30:30,467
[Ted] Ramen noodles.
646
00:30:30,533 --> 00:30:31,367
Not good.
647
00:30:31,367 --> 00:30:32,734
What am I gonna do
with these things?
648
00:30:33,200 --> 00:30:34,767
[Ted] And French whiskey.
649
00:30:35,900 --> 00:30:36,934
Thirty minutes.
650
00:30:39,200 --> 00:30:40,767
Clock starts now.
651
00:30:40,767 --> 00:30:42,333
-Let's go, chefs!
-Let's go, chefs, let's go!
652
00:30:43,166 --> 00:30:45,266
Last course, make it great!
653
00:30:45,333 --> 00:30:48,367
One thing that I love
about crepes suzette
is how simple it is.
654
00:30:48,433 --> 00:30:51,867
It's a perfectly executed
crepe and the sauce
made out of, like,
655
00:30:51,867 --> 00:30:53,567
orange liqueur,
brandy, cognac.
656
00:30:53,634 --> 00:30:57,066
I hope that they don't detour
too far away from the essence
of what it is.
657
00:30:57,066 --> 00:30:58,934
It's a layup
to be able to do a crepe.
658
00:30:59,800 --> 00:31:02,567
But is there something else
these chefs can do
659
00:31:02,634 --> 00:31:05,867
that is still gonna evoke
that experience of having
a crepe suzette?
660
00:31:05,867 --> 00:31:07,166
-Absolutely.
-[Scott] Right?
661
00:31:07,166 --> 00:31:09,867
You could make a cake.
Or you could make
an actual pancake.
662
00:31:09,867 --> 00:31:11,467
-Or a crepe cake.
-[Amanda] A crepe cake!
663
00:31:11,467 --> 00:31:13,033
-[Scott exclaims]
-I love those!
664
00:31:13,867 --> 00:31:16,467
[Stanley] It's the final
round, and...
665
00:31:16,533 --> 00:31:19,667
I can see the finish line.
So I wanna really bring
666
00:31:19,734 --> 00:31:22,266
a classy element
to this dessert.
667
00:31:22,266 --> 00:31:24,467
For my dish,
I'm making a sabayon.
668
00:31:24,467 --> 00:31:25,667
With a ramen streusel...
669
00:31:25,734 --> 00:31:26,667
[chuckling]
670
00:31:26,734 --> 00:31:29,166
...and a beurre
d'orange sauce.
671
00:31:29,166 --> 00:31:30,867
With my candy cane beets,
672
00:31:30,867 --> 00:31:32,967
I decided I'm gonna candy 'em.
673
00:31:32,967 --> 00:31:35,867
[Michael] And you have these
beautiful, sweet baby beets.
674
00:31:35,867 --> 00:31:40,000
Those turned into a dessert...
It's not that wild of an idea.
675
00:31:40,000 --> 00:31:42,634
[Stanley] I decided
to add apples so that
there's some tart in it.
676
00:31:43,700 --> 00:31:46,467
[Scott] Stan is now
cutting up the ramen noodles.
677
00:31:46,467 --> 00:31:48,667
The ramen noodles
are essentially an egg noodle.
678
00:31:48,667 --> 00:31:50,166
They really are flavorless.
679
00:31:50,166 --> 00:31:52,567
So you can manipulate
them to sweet.
680
00:31:52,634 --> 00:31:55,567
So this ramen noodle
is really throwing me in
for a loop.
681
00:31:55,634 --> 00:31:57,166
But I decided to go
with a streusel.
682
00:31:57,233 --> 00:31:59,967
I... I wanna use it
as a texture piece.
683
00:32:00,100 --> 00:32:04,533
I added it to a bowl
of flour, brown sugar
and cold cubed butter.
684
00:32:07,166 --> 00:32:11,166
[Mike] Chef Stan's
really knowledgeable.
He's a tough competitor.
685
00:32:11,166 --> 00:32:13,333
So I'm gonna kick some butt.
686
00:32:14,100 --> 00:32:17,000
I'm making beet
and orange glazed crepes.
687
00:32:17,000 --> 00:32:20,467
I make really good crepes.
I know I can make them well.
688
00:32:20,533 --> 00:32:24,867
Julia made them well.
And it's gonna be a perfect
ending to a French meal.
689
00:32:24,867 --> 00:32:26,867
I wanna put
some orange zest in there.
690
00:32:26,934 --> 00:32:29,667
It's a classic trick
to making crepes suzette.
691
00:32:29,667 --> 00:32:33,066
It gives it a little bit
more orange kick.
692
00:32:33,133 --> 00:32:35,867
I look at the beets,
and I'm immediately thinking
693
00:32:35,934 --> 00:32:39,166
I'm going to caramelize them
and turn that into a puree.
694
00:32:39,166 --> 00:32:42,467
And make a beet custard
filling for my crepes.
695
00:32:43,367 --> 00:32:44,767
Fifteen minutes to go, chefs!
696
00:32:44,767 --> 00:32:46,166
[intense music playing]
697
00:32:47,700 --> 00:32:50,967
[Stanley] So I'm making
a sabayon. And it's egg
yolks, sugar,
698
00:32:50,967 --> 00:32:54,967
and it's cooked over
double boiler, whipped
until it's really nice,
699
00:32:54,967 --> 00:32:56,867
airy, and fluffy.
700
00:32:56,934 --> 00:32:58,667
The way Chef Mike
cooks pushes me.
701
00:32:58,667 --> 00:33:03,166
He knows the classical way
to do things. He has years
and years of experience.
702
00:33:03,166 --> 00:33:04,634
This is not gonna be easy.
703
00:33:06,266 --> 00:33:08,634
-All right, clock's down
to five minutes, chefs.
-Thank you, Ted.
704
00:33:10,700 --> 00:33:14,767
I haven't heard of any dessert
with ramen before,
and I've got to figure out
705
00:33:14,767 --> 00:33:16,467
how to cook these
or not cook them.
706
00:33:16,533 --> 00:33:18,567
Do ramen noodles puff
when you fry 'em?
707
00:33:18,567 --> 00:33:20,467
I tried frying
some of the ramen up.
708
00:33:20,467 --> 00:33:23,433
If it puffs up
like rice noodles,
I'm gonna be golden.
709
00:33:24,367 --> 00:33:26,166
-It didn't puff.
-[tense music playing]
710
00:33:26,166 --> 00:33:27,867
Chef Mike, how are you doing?
711
00:33:27,867 --> 00:33:30,367
-Freaking out a little bit.
Not too bad.
-Oh, no!
712
00:33:30,367 --> 00:33:32,467
That's the first round
you're freaking out.
713
00:33:32,533 --> 00:33:33,867
Yeah, I know.
714
00:33:33,934 --> 00:33:36,066
I'm really starting
to feel the pressure.
715
00:33:37,867 --> 00:33:39,567
I'm really worried about that.
716
00:33:39,567 --> 00:33:41,066
I don't have a clue
what I'm gonna do.
717
00:33:41,133 --> 00:33:42,667
[intense music playing]
718
00:33:48,967 --> 00:33:50,867
Chef Mike, how are you doing?
719
00:33:50,867 --> 00:33:52,467
[Mike] Freaking out
a little bit.
720
00:33:52,467 --> 00:33:56,367
I haven't heard of any dessert
with ramen before.
721
00:33:56,367 --> 00:33:58,667
Do ramen noodles puff
when you fry 'em?
722
00:33:58,734 --> 00:34:00,767
It didn't puff.
It just got harder.
723
00:34:00,767 --> 00:34:04,266
But Julia always said
that mistakes are gonna
happen in the kitchen.
724
00:34:04,333 --> 00:34:06,000
Fix it,
and make the most of it.
725
00:34:06,000 --> 00:34:09,967
I pan-fried the ramen,
and then just glazed them
with brown sugar and butter.
726
00:34:09,967 --> 00:34:12,533
And made a ramen
and almond crunch.
727
00:34:13,800 --> 00:34:16,734
Even though I'm feeling
a lot of stress, I'm not
gonna give up easily.
728
00:34:19,567 --> 00:34:22,667
[Stanley] I got a really
good fluff on my sabayon.
729
00:34:22,667 --> 00:34:26,767
Now, with my beurre d'orange
sauce, I'm gonna use
French whiskey
730
00:34:26,834 --> 00:34:29,667
and the orange
ice cream popsicle.
731
00:34:29,734 --> 00:34:32,367
[Amanda] French whiskey
that they have, it's like
a sipping whiskey.
732
00:34:32,367 --> 00:34:36,867
It has a lot of vanilla,
honey notes to it.
It is so delicious.
733
00:34:36,867 --> 00:34:40,767
[Stanley] I'm really pulling
some inspiration from
Julia Child's duck a l'orange.
734
00:34:40,767 --> 00:34:42,166
With some flambe elements.
735
00:34:43,400 --> 00:34:45,967
Come on, chefs,
you have two minutes,
40 seconds!
736
00:34:47,700 --> 00:34:51,266
I'm using orange pops,
melting them down,
reducing them a little bit,
737
00:34:51,266 --> 00:34:53,567
and that's gonna be the base
for my orange sauce.
738
00:34:53,567 --> 00:34:56,767
[Amanda] The orange
ice pops are pretty delicious,
I have to say.
739
00:34:56,767 --> 00:34:58,767
They've got
that creamsicle flavor.
740
00:34:58,767 --> 00:35:01,567
More on the orange side
than the creamy side for sure.
741
00:35:02,667 --> 00:35:04,467
[Mike] French whiskey.
742
00:35:04,533 --> 00:35:07,667
It creates the flambe
of the crepes suzette.
743
00:35:07,667 --> 00:35:11,867
But right now I'm in a panic.
I've still got my filling.
I've gotta fill my crepes.
744
00:35:11,867 --> 00:35:14,767
Traditionally,
crepe suzette gets
folded in a pan.
745
00:35:14,767 --> 00:35:18,867
The sauce gets built
in the pan, and the crepe
gets folded into a triangle,
746
00:35:18,867 --> 00:35:20,266
and then served
just like that.
747
00:35:20,266 --> 00:35:21,934
Chef Mike,
you gotta start plating.
748
00:35:22,667 --> 00:35:24,467
[Ted] One minute to go, chefs.
749
00:35:24,467 --> 00:35:25,867
Mike, get it on the plate.
750
00:35:25,934 --> 00:35:27,367
[Amanda] Come on, finish up.
751
00:35:27,367 --> 00:35:29,000
[Scott] Go, chefs. Let's go.
752
00:35:29,000 --> 00:35:30,467
Get it done. Get it done.
753
00:35:30,467 --> 00:35:32,467
You got Julia on your side.
754
00:35:32,467 --> 00:35:35,567
[Ted] All right, chefs.
Final seconds
of the final round.
755
00:35:35,567 --> 00:35:37,567
Ten, nine,
756
00:35:38,000 --> 00:35:39,467
eight, seven,
757
00:35:39,900 --> 00:35:41,734
six, five,
758
00:35:42,166 --> 00:35:43,867
four, three,
759
00:35:44,367 --> 00:35:46,266
two, one.
760
00:35:46,266 --> 00:35:47,767
-Time's up!
-[Scott] Great job.
761
00:35:47,767 --> 00:35:49,634
[judges applauding]
762
00:35:50,567 --> 00:35:51,967
[Mike] It was a tough one.
763
00:35:51,967 --> 00:35:54,767
Those damn ramen noodles
really screwed me up.
764
00:35:54,767 --> 00:35:57,467
But I was very happy
with my first two dishes.
765
00:35:57,533 --> 00:36:00,266
This one is a little
bit... shaky.
766
00:36:00,266 --> 00:36:02,867
[Stanley] I feel like
I have a good shot
at winning this competition.
767
00:36:02,867 --> 00:36:05,567
This will be a great moment
in my life, not only
for myself.
768
00:36:05,567 --> 00:36:08,066
For those around me,
who supported me
throughout my life.
769
00:36:08,133 --> 00:36:10,266
In the memory of my parents,
who tried their best.
770
00:36:10,266 --> 00:36:11,867
[tense music playing]
771
00:36:13,667 --> 00:36:15,567
[Ted] Chef Stan and Chef Mike.
772
00:36:15,567 --> 00:36:19,734
The mandatory ingredients
for your final round were
orange ice cream pops,
773
00:36:20,300 --> 00:36:22,166
candy cane beets,
774
00:36:22,233 --> 00:36:24,767
ramen noodles,
and French whiskey.
775
00:36:24,767 --> 00:36:29,033
Ingredients inspired
by Julia Child's recipe
for crepes suzette.
776
00:36:29,867 --> 00:36:31,667
All right, Chef Stan,
what's for dessert?
777
00:36:31,734 --> 00:36:35,367
We have a sabayon
with ramen noodle streusel,
778
00:36:35,367 --> 00:36:37,266
and candy cane beets
and apples.
779
00:36:39,767 --> 00:36:41,867
[Amanda] Obviously,
this is very creative.
780
00:36:41,934 --> 00:36:43,867
It's got some
really good flavor.
781
00:36:43,934 --> 00:36:48,266
The earthiness of the beets
is really coming out
and pairing nicely
782
00:36:48,266 --> 00:36:49,667
with the orange sabayon.
783
00:36:49,667 --> 00:36:52,967
The sabayon has good
egg flavor, strong egg flavor.
784
00:36:53,033 --> 00:36:55,567
I think you need to cook
it out a little bit
more, actually.
785
00:36:55,567 --> 00:36:59,367
So dense. Kind of coats
your palate the way
an egg yolk would.
786
00:36:59,367 --> 00:37:01,066
And that's one
of the challenges of it.
787
00:37:01,133 --> 00:37:04,967
When you say candied
beets, did you say
candied or caramelized?
788
00:37:05,033 --> 00:37:06,166
-Candied.
-[Mike] Candied.
789
00:37:06,166 --> 00:37:08,867
I would've wanted
that to be a little bit
more candied.
790
00:37:08,867 --> 00:37:09,867
Yeah.
791
00:37:09,934 --> 00:37:11,567
But it all eats
really well together.
792
00:37:11,567 --> 00:37:14,967
I was concerned
about the texture
of the streusel that you made.
793
00:37:15,033 --> 00:37:18,567
And I actually like it a lot.
I mean, the... The noodles
gave it this interesting,
794
00:37:18,634 --> 00:37:19,867
sort of little crunch.
795
00:37:19,867 --> 00:37:22,967
Those candy cane beets,
they just go so well
796
00:37:23,033 --> 00:37:25,567
with the orange
you have inside here.
797
00:37:25,567 --> 00:37:28,100
But when I think
about crepes suzette,
I think about
798
00:37:28,100 --> 00:37:31,166
that overwhelmingly
perfume of orange.
799
00:37:31,166 --> 00:37:33,934
Right? There's always
that there. And I want
more of that.
800
00:37:35,567 --> 00:37:36,567
Finally, Chef Mike.
801
00:37:36,567 --> 00:37:39,967
I have a beet and orange
glazed crepes
802
00:37:39,967 --> 00:37:43,367
with a toasted almond
and ramen crunch on top.
803
00:37:46,367 --> 00:37:47,967
[Scott] Chef,
this is really great.
804
00:37:47,967 --> 00:37:51,100
You should be selling this
little crunch in... In
the front of the restaurant.
805
00:37:51,100 --> 00:37:53,967
-Put it in a package,
tie a bow on it...
-[Amanda chuckles]
806
00:37:53,967 --> 00:37:55,667
It's really, really delicious.
807
00:37:55,734 --> 00:37:59,867
[Michael] Mike, it's almost
like this caramelized
granola situation
808
00:37:59,934 --> 00:38:01,266
that you have on top of it.
809
00:38:01,266 --> 00:38:03,100
It's really interesting.
810
00:38:03,100 --> 00:38:04,767
[Amanda] I would eat
that as a cereal.
811
00:38:04,834 --> 00:38:09,567
It's delicious. It's so
interesting how it plays
with the candied beets.
812
00:38:09,567 --> 00:38:12,867
And then just gives that crepe
some much-needed texture.
813
00:38:12,934 --> 00:38:15,367
And I like the custard
that you have inside of there.
814
00:38:15,433 --> 00:38:17,867
But, for me,
crepes suzette is saucy.
815
00:38:17,867 --> 00:38:21,266
So I want that sauce
surrounding these crepes,
it just needed more.
816
00:38:21,266 --> 00:38:24,266
I think that maybe
there was an opportunity there
to get some more beet
817
00:38:24,266 --> 00:38:26,834
into the dessert,
since it was in the basket.
818
00:38:28,600 --> 00:38:31,867
I wonder, chef.
What would it mean to you
to win this tournament?
819
00:38:31,867 --> 00:38:35,867
Besides the bragging rights,
winning a trip to Paris
would be pretty fantastic.
820
00:38:35,867 --> 00:38:37,667
-I would take my wife, Sherri.
-[Amanda] Nice.
821
00:38:38,300 --> 00:38:40,266
-[Ted] Chef Mike, thank you.
-Ted.
822
00:38:40,333 --> 00:38:42,967
You both took
the Julia Child theme
and ran with it.
823
00:38:42,967 --> 00:38:46,567
We'll tell you in a few
minutes which chef
has emerged the champion.
824
00:38:46,567 --> 00:38:48,233
[intense music playing]
825
00:38:49,367 --> 00:38:52,567
Judges, what were some
of the most Julia Child
moves you saw
826
00:38:52,634 --> 00:38:54,100
from those two chefs?
827
00:38:54,166 --> 00:38:57,166
Let's start in dessert.
Because, actually, one
of the most Julia Child-esque
828
00:38:57,166 --> 00:39:01,166
things I saw was Chef Mike's
crumble on top of his crepe.
829
00:39:01,233 --> 00:39:03,367
-That was a mistake--
-That he turned into magic.
830
00:39:03,433 --> 00:39:04,433
Magic!
831
00:39:04,433 --> 00:39:05,867
-That's what
Julia's all about!
-It was really...
832
00:39:05,934 --> 00:39:07,367
It was really awesome.
833
00:39:07,367 --> 00:39:09,467
[Scott] In the appetizer
round, Chef Stan...
834
00:39:09,533 --> 00:39:12,567
What he extracted
from those fish heads
was really quite nice.
835
00:39:12,634 --> 00:39:15,100
-[Michael] Mmm-hmm.
-[Scott] There was that hint
of the meuniere in there.
836
00:39:15,100 --> 00:39:16,667
It should've been
a little bit more,
837
00:39:16,667 --> 00:39:19,367
but I think the best part
were the braised greens.
838
00:39:19,367 --> 00:39:21,367
Chef Mike really struggled
with the fish head.
839
00:39:21,867 --> 00:39:24,867
There was a lot of... bone.
840
00:39:24,934 --> 00:39:26,467
And scales.
841
00:39:26,467 --> 00:39:31,467
But I still think Chef Mike
finessed the luscious,
buttery, fatty sauce.
842
00:39:31,467 --> 00:39:35,834
In round two, Mike
definitely gave us a dish
inspired by beef bourguignon.
843
00:39:37,000 --> 00:39:40,467
It was a little old-school,
but there was craveability
in that.
844
00:39:40,467 --> 00:39:42,967
On Chef Stan's plate...
845
00:39:42,967 --> 00:39:46,367
I did like his sauce.
I did like the way
he prepared his mushrooms.
846
00:39:46,367 --> 00:39:48,367
But I thought the sweet potato
puree took away
847
00:39:48,367 --> 00:39:50,867
from everything else
he did on that plate.
848
00:39:50,934 --> 00:39:54,000
[Michael] I also wasn't
in love with how Stan
grilled the bavette.
849
00:39:54,000 --> 00:39:58,667
Searing a nice crust
onto it is necessary
for this interpretation
850
00:39:58,667 --> 00:40:00,166
of... Of beef bourguignon.
851
00:40:00,233 --> 00:40:02,667
[Amanda] But he did
showcase the petite
mirepoix really well.
852
00:40:02,667 --> 00:40:05,000
I like what he did with that.
853
00:40:05,000 --> 00:40:08,266
Well, who will be back
to battle it out
in the finale?
854
00:40:08,266 --> 00:40:09,767
[intense music playing]
855
00:40:15,000 --> 00:40:18,667
[Mike] How badly
I wanna go on
is really just eating away...
856
00:40:18,667 --> 00:40:20,467
I want this
right down to my soul.
857
00:40:20,467 --> 00:40:24,166
[Stanley] I'm feeling good.
I'm also really nervous
to find out who won.
858
00:40:24,166 --> 00:40:25,867
But, you know,
overall, I feel good.
859
00:40:25,867 --> 00:40:28,433
Whose dish is
on the chopping block?
860
00:40:40,467 --> 00:40:42,767
Chef Stan,
you've been chopped.
861
00:40:42,767 --> 00:40:44,867
-Judges?
-[Scott] Chef Stan.
862
00:40:44,934 --> 00:40:47,266
This was tough.
First of all, thank you
for being here.
863
00:40:47,266 --> 00:40:50,867
In your appetizer round,
there were a lot of bones.
There were a lot of scales.
864
00:40:50,867 --> 00:40:55,467
And the spirit
of that meuniere wasn't
necessarily there for you.
865
00:40:55,467 --> 00:40:57,567
Your main course
was really delicious.
866
00:40:57,567 --> 00:41:01,000
We loved the wagyu beef
that you cooked.
Unfortunately, you grilled it.
867
00:41:01,000 --> 00:41:02,367
And you didn't roast it.
868
00:41:02,433 --> 00:41:05,567
And your usage
of the sweet potato puree
was just unnecessary.
869
00:41:05,634 --> 00:41:09,166
And it took away
from that spirit
of the beef bourguignon.
870
00:41:09,233 --> 00:41:11,367
And so, we have to chop you.
871
00:41:11,367 --> 00:41:12,967
I understand. Chef...
872
00:41:13,033 --> 00:41:14,100
-Chef, thank you.
-Good luck.
873
00:41:14,100 --> 00:41:15,100
-A pleasure.
-We'll be in touch.
874
00:41:15,100 --> 00:41:17,467
I know that
it could've gone either way.
875
00:41:17,467 --> 00:41:19,467
Surprisingly, I still feel
really great.
876
00:41:19,533 --> 00:41:22,533
This is just another milestone
in my journey.
877
00:41:23,767 --> 00:41:26,266
And that means,
Chef Mike Andrzejewski...
878
00:41:26,266 --> 00:41:30,166
you are the Chopped champion,
and we will see
you back here
879
00:41:30,233 --> 00:41:33,166
for the Chopped
Julia Child's Kitchen Finale!
880
00:41:33,233 --> 00:41:34,667
-Well done.
-[Scott] Well done.
881
00:41:34,667 --> 00:41:37,567
-Well done. Well done.
-Congratulations, chef.
882
00:41:37,634 --> 00:41:39,567
Thank you, judges.
Thank you, everybody.
883
00:41:39,567 --> 00:41:44,066
This win today really reflects
in a lot of work throughout
the years.
884
00:41:44,066 --> 00:41:46,867
I've got a lot of work
to do to get through
the next challenges.
885
00:41:46,867 --> 00:41:48,467
I really need to step it up.
886
00:41:48,533 --> 00:41:53,867
This $25,000 experience
in France would really be
something amazing
887
00:41:53,867 --> 00:41:55,166
for my wife Sherri.
888
00:41:55,233 --> 00:41:58,100
It really would be
a great thing to bring
home for her.